Easter brunch - smoked salmon-vegetable-terrine

Name: Easter brunch - smoked salmon-vegetable-terrine
Cook time: 30 min
Total time: 30 min
Yield: 10
Ingredients: 2 Carrots; 7-10 Tbsp Salt; 100 g green beans; 2 sheets Gelatine; 300 g smoked salmon; 50 ml Milk; 500 g Cream cheese double cream; 50 g Babyleaf salad; 10 stems Chervil; 1 TABLESPOON pink pepper berries; 7-10 Tbsp Cling film

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 10

2 Carrots
7-10 Tbsp Salt
100 g green beans
2 sheets Gelatine
300 g smoked salmon
50 ml Milk
500 g Cream cheese double cream
50 g Babyleaf salad
10 stems Chervil
1 TABLESPOON pink pepper berries
7-10 Tbsp Cling film

Directions

1
Clean and peel the carrots. Cut long strips from the carrots with a peeler. Blanch half of the carrot strips in boiling salted water. Take them out of the water with a skimmer, quench and drain. Cover the rest of the carrot strips with a damp cloth and chill.
2
Clean and wash the beans and cook them in boiling salted water for about 3 minutes. Drain, quench and let drain. Soak gelatine in cold water. Finely puree salmon and milk in a universal chopper. Stir cream cheese until smooth, stir in the salmon puree. Squeeze out the gelatine, dissolve and mix with 2-3 tbsp. salmon cream. Then stir into the remaining cream. Put it in a cold place.
3
Rinse a box mould (approx. 24 x 10 x 6 cm; approx. 1 l capacity) with water and cover with foil. Smooth out approx. 1/3 of the salmon cream in the mould. Spread the beans close together. Spread 1/2 salmon cream on top of the beans. Spread blanched carrot strips on top. Spread the rest of the salmon cream on top. Cover and put in a cool place overnight.
4
Wash the salad and shake dry. Wash chervil and shake dry. Pluck the leaves from the stems. Remove the salmon tureen from the tin, remove the foil and arrange on a plate. Garnish with remaining carrot strips, lettuce and chervil leaves. Sprinkle with pink berries.